White steamed rice cake (Baekseolgi: 백설기)

By Maangchi · 30 min

Ingredients

Instructions

1. Put the thawed rice flour in a large bowl, add the water and salt, and mix. Rub any wet lumps gently between your palms until all lumps are broken and the flour is evenly moist.
2. Sift the rice flour twice, add the sugar, then sift once more.
3. Bring 10 cups of water to a boil in the bottom of a steamer.
4. Set a wet cloth or cheesecloth over the steamer rack and place the 8-inch (20 cm) cake ring on top. Pour in the sifted flour and flatten it so the surface is level.
5. Scatter dried fruit and nuts on top if you like.
6. Cover with the cloth and steam over high heat for 30 minutes.
7. Turn off the heat, open the lid, and lift the cake out using the sides of the cloth. Set it on a plate.
8. Let it cool for a few minutes, then gently pull out the cloth and remove the ring.

Summarized from Maangchi's video. Watch it for the details.